It was at the Tulip Festival…

Yesterday proved to be a fairly long day – but it ended rather nicely. After having some leftovers from our dinner out before Tuesdays movie with Mackenzie, we watched the first half of the Biggest Loser (TBL is the new cool thing to say apparently) and played trains with Mack. Once we got both kids in bed (sort of) we finished watching the second half of TBL while completing our kettlebell workout. I’ve up’d my weight from 5lb to 10lbs but I still stick with the 5 for most of the arms routine – that workout is a beast! I love it though. We did have to pause a good fifty thousand times for Mack who wanted to “tell us something” and also be “tucked in like a present” (you’ve been tucked in ten times!!!!) It’s so hard to get frustrated with him and then be like “ok, just tell us what you need already!” “ummm… well… mom?” “WHAT?!” “I really love you.” Yeah, makes me feel like a bad mom every time – and yet, go to bed little dude!

Nick and I enjoyed some time in the hot tub post workout. I love that we can see so many stars from our new house and from the hot tub is even better. If you haven’t been paying attention, Nick and I have done a pretty good job of keeping up with our workouts lately and I’m really thankful that he’s on board with me.

I was STARVING after our workout and decided to whip up some home made soup. I know most of you are thinking “whip up? doesn’t soup take forever?” Nope. It can be super simple.

Easy Peasy Chicken Soup

Prep and Cook Time: 10 min Serves: 1-2 (you can easily multiply the recipe for added servings)

1 Chicken Breast
1 Can Chicken Broth (get the reduced sodium kind!)
2 Cups Frozen Veggie Mix (I used Bird’s Eye – Asparagus Stir Fry Blend)
1/4 tsp basil
1/4 tsp ground corriander
salt and pepper to taste

Place the raw chicken breast in the broth and boil until cooked thoroughly.
Remove the chicken from the broth and shred using two forks as desribed here.
I left my chicken in larger chunks for the purpose of this soup.
Add the chicken back to the broth.
Add in the frozen veggies and spices.
Simmer on Medium-High heat until fully heated.


**Today I am participating in Mama Kat’s Writer’s Workshop and chose to answer the question “Share the story behind your current facebook/twitter profile picture.”

This picture was taken this spring at the Skagit Valley Tulip Festival. We try to go to this every year and even though I have been dozens of times, I can’t get over how pretty all those colors are. This particular picture was taken while on a little wagon tour of one of the farms.

I kept asking Mackenzie which color was his favorite. Turns out, his favorite color depended on which one we were closest to :)

Pretty amazing huh?

Nick has a setting on his camera where you can choose a color and take a photo where everything is black and white except the color you selected. The above picture has red/pink highlights. Its worth clicking for the larger image – it’s a cool shot.

Mackenzie had a blast and I think his real favorite was the yellow

We almost didn’t go to the festival this year. It was the weekend of our baby shower and things were just a little hectic. In hindsight, I’m so glad we decided to go – who knew we’d end up moving to Utah and I have no idea when we’ll get to go see the tulips again :(

We actually did the tulips then headed out shopping for the final shower items and food – and the baby shower  (<—check out that cake!) the next day was awesome.

And that’s the story of my profile picture. It makes me happy every time I see it :)

**Have you guys seen my new segment “Working Mommy Wednesday“?? Be sure to check that out.

Happy Thursday everyone! Are you all looking forward to the weekend? What’s on tap for everybody? Your comments make me :)


  1. Kim says:

    Sigh….all that yellow makes me smile :)

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